I was super excited to try the pop tarts this week. I doubled the recipe and added active sourdough starter. This recipe called for 1 pound (4 sticks) of butter so I ended up using 2 pounds (8 sticks) of butter. The end result was a soft, buttery, fluffy pastry. I used Smash foods strawberry jam for the filling on these pop tarts. This jam is amazing in that it only has 5 g of carbs for 1 tablespoon and only 5 ingredients. Normal jam/jelly has 10-15g or more of carbs per serving and not ideal ingredients. For our Type 1 diabetic, this jam has been a game changer. We dose our T1D for pastries and goodies like these pop tarts by weighing out the product in grams. Then, we half the weight of the food to get the amount of carbs in the product. For example, his pop tart this morning weighed 112g. We dosed him for 56g of carbs. This was a trick we learned from other T1D families. It has been an amazing tool to use especially when we are out to eat at a restaurant. Here is the recipe that I ended up with. Each pop tart, without icing, has about 60g carbs for reference.
The sourdough hamburger buns were great. These ended up being super soft and light, something that doesn’t normally happen when using fresh milled flour. I doubled this recipe as well so I had some to freeze for later. There was a slight sweetness to these with the addition of a some sugar. 100% will make these again.
The fresh milled flour Oreo cookies were a blast to make. Super easy, with minimal ingredients. I decided to cut out the filling and made a whipped cream with 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract instead. This kept the carb count down so we could focus on the cookie instead of the filling.
We rounded out the bake day with our usual granola bars and sourdough sandwich bread. All in all, a great day!
